When asked to explain 'Industry Placement', I often refer to it as a 'student exchange' or work experience program that is an aspect included in the course I am studying at Le Cordon Bleu. For a period of 6 months, students go out into different sectors of the hospitality industry to experience what it is like in a real life setting.
Throughout my placement, I learned many valuable lessons, not only practical and hands on experience, but in management, business and theory too.
Some of the skills, techniques, methods, recipes etc that I was introduced to and became competent with include
- a variety of chocolate, fruit and dairy-based mousses, with and without a setting agent
- a variety of jellies and set fruit compotes
- a variety of creams, curds, custards, spreads, caramels and jams
- patisserie and bakery items like eclairs or choux, biscuits, cookies, pastry, brownies, sponge, meringue, cake and various crumble mixtures
- marshmallow for fillings and hand-dipping items in tempered chocolate
- plating and presenting desserts
- the construction of entrements in multiple sizes (individual, 18cm, 24cm, 28cm and 30 cm in diameter cakes)
- the construction of layered, 'slab' cakes
- the construction of deconstructed desserts in 'tubes' (similar to a verrine dessert)
- helping maintain mise-en-place
- finishing and garnishing cakes and products suitable for display in cake cabinets
- setting up the daily cake cabinet
- operating equipment and machinery including Thermomix, Barmix, KitchenAid, dough-break, Bravo /Combi- machine, blast freezer, deck ovens etc
-ordering, recieving and storage of goods/ingredients
- recording safety and hygiene charts
Throughout my placement, I learned many valuable lessons, not only practical and hands on experience, but in management, business and theory too.
Some of the skills, techniques, methods, recipes etc that I was introduced to and became competent with include
- a variety of chocolate, fruit and dairy-based mousses, with and without a setting agent
- a variety of jellies and set fruit compotes
- a variety of creams, curds, custards, spreads, caramels and jams
- patisserie and bakery items like eclairs or choux, biscuits, cookies, pastry, brownies, sponge, meringue, cake and various crumble mixtures
- marshmallow for fillings and hand-dipping items in tempered chocolate
- plating and presenting desserts
- the construction of entrements in multiple sizes (individual, 18cm, 24cm, 28cm and 30 cm in diameter cakes)
- the construction of layered, 'slab' cakes
- the construction of deconstructed desserts in 'tubes' (similar to a verrine dessert)
- helping maintain mise-en-place
- finishing and garnishing cakes and products suitable for display in cake cabinets
- setting up the daily cake cabinet
- operating equipment and machinery including Thermomix, Barmix, KitchenAid, dough-break, Bravo /Combi- machine, blast freezer, deck ovens etc
-ordering, recieving and storage of goods/ingredients
- recording safety and hygiene charts